1-1/4 cupfuls flour
2 tablespoonfuls Crisco
1 egg
1/2 cupful milk
1 tablespoonful sugar
1/2 teaspoonful salt
3/4 cupful cornmeal
4 teaspoonfuls baking powder
Sift together flour, cornmeal, salt, baking powder, and sugar. Rub in
Crisco with finger tips, then add egg well beaten and milk. Roll out,
cut into rounds with a large cutter, brush over with melted Crisco,
fold over as for Parkerhouse rolls, brush tops with beaten egg or milk
and bake in hot oven ten minutes.
Sufficient for fifteen rolls.